• Heat oven to 425ºF.
• In a large bowl whisk together almond flour, ⅔ cup All Purpose Baking Mix, pecans (chop finely) and ¼ cup xylitol. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
• Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.
• Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375ºF.
• In a bowl, whisk pumpkin purée, ¾ cup xylitol, ground cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add coconut cream and mix well.
• Pour filling into partially baked pie crust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cool on a wire rack while you make the meringue but turn the oven down to 350°F.

For meringue and toasted nut topping:

• Whip egg whites and coconut cream with an electric beater until frothy.
• Slowly add ¼ cup xylitol until fully incorporated then whip at high speed until stiff glossy peaks form.
• Top pie with meringue and then sprinkle the ½ cup finely chopped nuts on top.
• Place in the oven and continue to bake for 15-20 minutes until the nuts are toasted and browned.
• Cool on a wire rack until ready to serve.
• The pie may be made up to 3 days prior to serving, but do not add the meringue until you are ready to serve. Be sure the pie has warmed to room temperature if previously chilled before adding and cooking the meringue and nuts (otherwise your pie plate may crack with the sudden change in temperature). The meringue topping will not keep more than a day once made.